Pineapple Pulled Pork Al Pastor – Food Wishes




Learn how to make a Pineapple Pulled Pork Al Pastor recipe! Inspired by one of my favorite tacos, this slowly cooked, subtly smoked, and very succulent pork …

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Pineapple Pulled Pork Al Pastor – Food Wishes

Comments 28

  1. I have been thinking about a pineapple brine for my shoulder because pineapple enzymes are great tenderizers and sometimes, no matter how slow and low I cook, the meat is still tough with weak flavor penetration. I used the exact brine recipe on the blog, and it came out super tender. I bet I could have pulled out the shoulder bone after the brine!!! Anyhow, I smoked the meat too 160 degrees, then finished in the oven wrapped in foil to 200 degrees. (Carryover heat went to 203). The meat was the easiest shredding EVER and the meat was well seasoned. THANKS CHEF JOHN.

  2. Served this last sunday and all my guests were like, "This mexican oregano tastes like regular oregano". My family now lives in hiding and can't show their faces in decent society. Thanks, John.

  3. Nobody else is bothered by the fact that he says every sentence like it's a question?? His videos are amazing to watch, but man that drives me crazy.

  4. I did this but used the "paper pork" method of cooking you did the video on earlier. While we didn't get the "burnt ends" part of the butt, it was awesome and much easier to do on a rainy day. So good.

  5. I thought Pineapple had an enzyme (Bromelain) that denatures the proteins in the meat making it mushy (i.e. never brine with Pineapple)

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